A collection of posters on how to optimize quality control of meat, dairy, oil, grain products through analysis of protein, fat, moisture and more.
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Guidebook on how to optimise quality control in food manufacturing through analysis of protein, fat, moisture and other parameters.
18 cue cards with expert tips on how to overcome challenges in steam distillation
The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.
This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
Bioactive oils are commonly used in food, pharmaceutical and cosmetic applications. Those oils are usually rich in unsaturated and polyunsaturated fatty acids.
Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety.
Pressurised Solvent Extraction (PSE) of mineral oil hydrocarbons in cardboard and bisphenol A in canned food...